Honey Pepper Chicken Mac

I still remember the first time I made Honey Pepper Chicken Mac. It was a rainy Tuesday in Houston, my kids were restless, and I wanted to serve something that felt like a warm hug but with just enough zing to make everyone’s taste buds dance. I pulled out leftover grilled chicken, a bag of elbow pasta, and my mother’s jar of wildflower honey. By the time the sauce coated the pasta in that golden glaze, the kitchen smelled like home—sweet, savory, and just a little fiery.

This dish blends the tender bite of chicken with a creamy cheese sauce, drizzled with honey and cracked black pepper. It’s weeknight-simple yet dinner-party-worthy, a recipe that wins hearts without fuss.

What is Honey Pepper Chicken Mac?

Honey Pepper Chicken Mac is a creamy pasta dish made with chunks of seasoned chicken breast, tossed in a velvety cheese sauce, and finished with a honey-pepper glaze. It’s where comfort food meets gourmet bistro—sweet notes from the honey balance the sharpness of cheddar and the warm kick of pepper.

Why You’ll Love This Honey Pepper Chicken Mac

• Family-friendly: Mild enough for kids, bold enough for grown-ups.
• Quick prep: Ready in under 40 minutes.
• Budget-friendly: Uses simple pantry ingredients.
• Customizable: Swap cheeses, adjust spice, or make it gluten-free.
• Crowd-pleaser: Perfect for potlucks or cozy family dinners.

Tips for Making the Best Honey Pepper Chicken Mac

• Use fresh cracked pepper for maximum aroma.
• Warm the honey before drizzling—it spreads beautifully over the pasta.
• Don’t overcook the pasta; aim for al dente so it holds the sauce.
• Let the chicken rest before slicing to keep it juicy.
• Taste and balance: Add honey in small amounts so it’s not overly sweet.

How to Make Honey Pepper Chicken Mac

Ingredients

• 12 oz elbow macaroni (or cavatappi)
• 1 lb boneless, skinless chicken breast
• 2 tbsp olive oil
• 1 tsp smoked paprika
• 1 tsp garlic powder
• 1 tsp salt
• ½ tsp freshly ground black pepper (plus more for topping)
• 3 tbsp butter
• 3 tbsp all-purpose flour
• 3 cups whole milk
• 2 cups shredded sharp cheddar cheese
• ½ cup grated Parmesan cheese
• ¼ cup honey (warm)
• 1 tsp crushed red pepper flakes (optional for heat)
• Fresh parsley, chopped (for garnish)

Step-by-Step Instructions

1. Cook the pasta
   Bring a large pot of salted water to a boil. Cook pasta until al dente. Drain and set aside.
2. Season and cook the chicken
   Pat chicken dry. Rub with olive oil, paprika, garlic powder, salt, and pepper. In a skillet over medium-high heat, cook chicken for 4–5 minutes per side until golden and cooked through. Remove and rest before slicing.
3. Make the cheese sauce
   In the same skillet, melt butter over medium heat. Whisk in flour to form a roux. Gradually whisk in milk until smooth and thickened, about 5 minutes. Stir in cheddar and Parmesan until melted.
4. Combine
   Add cooked pasta to the sauce, tossing to coat. Fold in sliced chicken.
5. Finish with honey pepper glaze
   Drizzle warm honey over the pasta, sprinkle generously with cracked black pepper, and add red pepper flakes if desired.
6. Serve
   Garnish with parsley and serve hot.

You Must Know

• Honey and pepper create a balance you’ll crave.
• Rested chicken slices stay tender in creamy sauces.
• This dish reheats beautifully for next-day lunches.

Top Tips for Perfecting Your Honey Pepper Chicken Mac

• Cheese choice matters: A sharp cheddar gives depth, but you can mix in mozzarella for stretch.
• Control the heat: Adjust red pepper flakes to taste.
• Add veggies: Broccoli or roasted bell peppers add color and nutrition.

Storing and Reheating Tips

• Store in an airtight container in the fridge for up to 4 days.
• Reheat gently on the stovetop with a splash of milk to restore creaminess.
• Freeze without honey drizzle; add honey after reheating.

Helpful Notes

• Use leftover grilled or rotisserie chicken for an even faster meal.
• Gluten-free pasta works well; just adjust cooking times.
• A touch of Dijon mustard in the sauce can add complexity.

Tips from Well-Known Chefs

• Thomas Keller: Always season pasta water well—it should taste like the sea.
• Ina Garten: Let cheese sauces sit for 2–3 minutes before serving so they thicken slightly.

Common Mistakes to Avoid

• Overcooking pasta before adding to sauce.
• Adding honey to boiling sauce (it will lose its delicate flavor).
• Skipping the rest time for chicken.

FAQs

Can I make this without dairy?
Yes, use almond milk and dairy-free cheeses for a creamy but lactose-free version.

What chicken cut works best?
Boneless, skinless breasts are classic, but thighs add more flavor.

How spicy is it?
It’s mildly spicy with black pepper alone—add red pepper flakes for heat.

Tools You’ll Need

• Large pot for pasta
• Deep skillet or sauté pan
• Whisk
• Cutting board & sharp knife
• Measuring cups & spoons

Conclusion

Honey Pepper Chicken Mac isn’t just a recipe—it’s a reminder that the simplest ingredients can create a little magic when paired right. Whether you’re cooking for kids, guests, or just yourself after a long day, this dish delivers comfort with a twist.

Honey Pepper Chicken Mac

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• Author: Kelly Merritt
• Total Time: 40
• Yield: 6 1x

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Description

Honey Pepper Chicken Mac is a creamy pasta dish with tender chicken, sharp cheddar, sweet honey, and cracked black pepper—ready in just 40 minutes. A perfect blend of sweet heat and comfort, ideal for family dinners or weeknight indulgence.

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Ingredients

Scale 1x2x3x

• 12 oz elbow macaroni (or cavatappi)
• 1 lb boneless, skinless chicken breast
• 2 tbsp olive oil
• 1 tsp smoked paprika
• 1 tsp garlic powder
• 1 tsp salt
• ½ tsp freshly ground black pepper (plus more for topping)
• 3 tbsp butter
• 3 tbsp all-purpose flour
• 3 cups whole milk
• 2 cups shredded sharp cheddar cheese
• ½ cup grated Parmesan cheese
• ¼ cup honey (warm)
• 1 tsp crushed red pepper flakes (optional)
• Fresh parsley, chopped (for garnish)

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Instructions

1. Bring a large pot of salted water to a boil. Cook pasta until al dente. Drain and set aside.
2. Pat chicken dry. Rub with olive oil, paprika, garlic powder, salt, and pepper. In a skillet over medium-high heat, cook chicken for 4–5 minutes per side until golden and cooked through. Remove and rest before slicing.
3. In the same skillet, melt butter over medium heat. Whisk in flour to form a roux. Gradually whisk in milk until smooth and thickened, about 5 minutes. Stir in cheddar and Parmesan until melted.
4. Add cooked pasta to the sauce, tossing to coat. Fold in sliced chicken.
5. Drizzle warm honey over the pasta, sprinkle generously with cracked black pepper, and add red pepper flakes if desired.
6. Garnish with parsley and serve hot.

Notes

For extra flavor, add a teaspoon of Dijon mustard to the cheese sauce. To make it gluten-free, use gluten-free pasta and flour. Best served fresh, but reheats well with a splash of milk.

• Prep Time: 15
• Cook Time: 25
• Category: Dinner
• Method: Stovetop
• Cuisine: American

Nutrition

• Serving Size: 1.5 cups
• Calories: 520
• Sugar: 12
• Sodium: 720
• Fat: 22
• Saturated Fat: 12
• Unsaturated Fat: 8
• Trans Fat: 0
• Carbohydrates: 50
• Fiber: 3
• Protein: 28
• Cholesterol: 90

Keywords: honey pepper chicken mac, creamy pasta, chicken pasta recipe

Kelly Merritt